It’s a little late for cabbage dishes, I know. But I’ve had a head of cabbage sitting in my fridge, a pack of Tofurky kielbasa, and a vacation coming up so I threw together one of my favorite easy side dishes.
It’s barely a recipe, more of a technique – it reminds me a little of making potstickers, and if done right, rewards you with caramelized and meltingly soft layers of cabbage. You brown one side of wedges of cabbage, deglaze with a little liquid, cover and braise the cabbage until it’s nearly cooked, and then brown the other half. I’ve been able to convert many people to the Brassica family with the use of caramelization!
I served this with the afore-mentioned Tofurky kielbasa, quickly browned, with a little spicy mustard on the side.
1 medium head of cabbage
1 tbsp butter
1 tbsp olive oil
Water, broth, or white wine
Salt and pepper
Slice a clean and trimmed head of cabbage in half through the root; then half again, and again, to equal 8 wedges. Remove the core from each piece.
Heat a large, stainless steel skillet over medium high heat. After the pan is heated, add the olive oil and the butter, and as soon as the butter is melted, the wedges of cabbage. Arrange each piece so that the bottom (which has thicker leaves) is in the center. Sprinkle with salt and pepper. Allow to cook for 2-3 minutes or until browned on the bottom.
Add the liquid, then cover the skillet and reduce the heat to medium. Cook for 10 minutes, remove the lid, turn the heat to medium high once more, and flip each wedge of cabbage carefully. You may add a little additional oil or butter at this time. Let the other side of each wedge brown, then remove from the skillet and serve.